Cranberry Pie
Here's a filling that should work nicely with cranberries. You may want to adjust sugar--the filling is tart, but you might like it sweeter. This recipe is enough for a 10-inch tart, about 1-inch deep.
Yield
8 servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| 2 | tablespoons |
orange zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
all-purpose flour
|
|
| 6 | ounces |
butter
melted |
|
| 1 | cup |
cranberries
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 3E+1 | ml |
orange zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
all-purpose flour
|
|
| 173.4 | ml/g |
butter
melted |
|
| 237 | ml |
cranberries
fresh |
|
Directions
Preheat oven to 350℉ (180℃).
Whisk together eggs, sugar, zest and vanilla.
Add the flour until well mixed.
Set aside.
In a small saucepan, heat the butter over high heat until foamy and brown.
Pour the butter in a steady stream over the egg mixture, beating to incorporate.
Add the cranberries and pour the mixture into your tart shell.
Bake for 45 to 50 minutes.
Let cool completely before serving.
